Chicken Katsu (Japanese Panko-Crusted Cutlet)

Butterfly the chicken breasts by slicing horizontally almost in half, then open like a book. Place between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch (1.25 cm). Season both sides with salt and pepper.

Prepare three shallow bowls: one with the all-purpose flour, one with the eggs beaten lightly, and one with the panko breadcrumbs. Arrange them in that order.

Pour vegetable oil into a deep fryer or a large deep skillet to a depth of about 2 inches (5 cm). Heat to 340°F (170°C) over medium-high heat. Use a thermometer if possible.

Coat each chicken piece first in flour, shaking off excess. Then dip into beaten egg, letting excess drip off. Finally, press firmly into panko breadcrumbs to coat evenly. For extra crunch, pat the panko on gently to adhere.

Carefully slide the breaded chicken into the hot oil. Fry in batches if necessary, without overcrowding. Cook for about 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain excess oil.

Let the chicken rest for 2-3 minutes. Slice crosswise into 1-inch (2.5 cm) strips.

Arrange the sliced chicken katsu on a plate with shredded cabbage. Drizzle with tonkatsu sauce, or serve the sauce on the side.